Nutmeg is not really a brunch person. Here is why:
Marginal coffee, as you may have gathered coffee is very important to Nutmeg, and generally speaking buffet style eating does not lend itself to good espresso and skinny lattes.
In addition to the coffee issue, the question is what to serve? It is not breakfast, it is not lunch – hence the dilemma.
If you go out to a restaurant with a buffet it is typically a complex spread that runs the gambit of breakfast food to roast beef.
Ask any parent with young kids brunch is a disaster. They need to eat earlier and there is no way to keep them in their “Sunday best” until mid-morning.
Then there is the issue of timing, not too early, not too late…around 11am is typical, which compromises both morning and afternoon activities. Continue reading →
Nutmeg has a very dear friend Sassafras. They have been friends for several decades and even though they live quite far apart, they usually manage, to get in a ski or bike or hike weekend here and there. So a bit about Sassafras (besides the great name). She is so smart she has two university degrees because engineering was not hard enough. She loves the open water, craves mountain vistas, has a great laugh and generally embraces live. Sassafras also loves to cook and has decided that she will help Nutmeg out and provide a few of her favorite recipes for all of you to try. So as Nutmeg is digging out her puffy down jacket, the rest of the country is still experiencing summer, so Sassafras’s first recipe is a cool summer soup: North African Spiced Tomato Soup.
As the kids head back to school and everyone gets back into the post summer routines, including work or work-outs you may need something for an extra energy boost. Do you workout in the morning? Do you have a mid-morning crash after dropping off the kids, doing groceries and cramming in a workout? Do you need a snooze after lunch? If any of these scenarios sound familiar you may need a healthy pick me up snack. Of course you should balance these little treats with adequate fruits, vegetables and fluids. These Nutty Energy Bars are delicious, easy to make, do not melt in a lunch box and last for a couple weeks in a sealed container (if you can restrain yourself).
Nutmeg has adapted this recipe slightly, you can play with the ingredients to use your favorites – so far almond, dried cherry is the winner. Check out the recipe for Nutty Energy Bars and enjoy. No more energy lows.
Enjoy these easy to make, high protein (6 grams) snacks. Remember that endurance sports such as cycling are won or lost by fractions of a second, you may need the energy boost.
Ingredients
½ Cup Peanuts, chopped, I used hazelnuts and almonds
½ Cup Sunflower Seeds
½ Cup Dried Fruit, my favorite is dried cherries
2 Cups Oatmeal, old fashioned or instant
½ Cup Natural Peanut butter, or your preferred kind
½ Cup Brown Sugar, packed
½ Cup Light Corn Syrup
1 Teaspoon Vanilla Extract
Instructions
In a large bowl, mix together the chopped nuts, sunflower seeds, dried fruit and oatmeal
In a microwaveable bowl, combine the nut butter, brown sugar and corn syrup
Microwave for 1-2 minutes, add the vanilla and stir until well blended
Pour the nut butter and sugar mixture over the dry ingredients and stir until well coated
Spoon the mixture into a lightly greased 8 inch square pan and press down firmly
Let stand in the fridge for at least an hour or overnight
Nutmeg is a “greeniac” (just ask Ginger)… she turns out lights before she leaves a room, recycles everything, uses the rain barrel to water her plant pots, faithfully composts greens and browns, buys eco-friendly cleaning products – but she does NOT believe in global warming! On August 29th, Ginger and Nutmeg awoke to slightly above freezing temperatures and a very clear view of snow a third of the way down the nearby mountain peaks. Yes it is true, the rest of the country, and possibly the world is suffering with heat stroke, water restrictions and cool blended drinks. Al Gore be damned according to Nutmeg, there is no global warming in Southern Alberta, it is soup time! So out comes the Corn and Crab Chowder (check out the recipe below).
Ginger used to think Alberta Taber corn was pretty good, then he moved out east to work in the “big smoke” aka Toronto and realized he was mistaken. He would often borrow Nutmeg’s car and drive to Buttonville airport for flying lessons. On his way back home, he would stop at a farmer’s road side stand and load up with the freshest seasonal corn and tomatoes. The corn (peaches and cream variety) was literally fresh picked that day and the tomatoes were to die for. So dinner was easy…peel the corn cobs, boil until just right and serve with sliced tomatoes. Yum! Continue reading →
As you may have gathered, Ginger and Nutmeg are both reasonably athletic. Nutmeg might be a bit more dedicated, regardless Ginger will still beat her every time. Nutmeg does not prescribe to commercial “power bars” on a regular basis although they are handy for endurance activities or outdoor sports, particularly if weather can be a factor.
For longer endurance exercise, such as road riding, you do need a power boost (and may not even realize it). Choose energy bars with the right ingredients or better yet make your own. The challenge is the array of meal replacement bar products are vast, and include a range of questionable snacks, many of which are barely better than a good old chocolate bar. Not to mention an expensive option. Nutmeg has a recipe for a homemade version if you are so inclined (printable recipe below):
Eve may have tempted Adam with an apple, or so the story goes, although it could just have easily been a pear. The pear grows on trees in cooler temperate climates. There are about 30 varieties of pears, although in North American grocery stores we may see 3-4 at the height of the season. Pears (or the equivalent in local languages) have been cultivated since prehistoric times. There is evidence of the use of pears in Roman times, as well as in parts of Africa and in Asia. Historians have traced the growth of pears in China back 3000 years.
Worldwide production is about 20 million tonnes, of which China produces over 12.5 million tonnes. Generally, the harvest season for pears is late summer and early fall. Pears are picked while they are still green, if left to ripen on the tree they turn yellow and starchy. A single pear has about 100 calories, 6grams of fibre and 10% Vitamin C. One interesting fact is they are less allergenic than other fruits and often pear juice is the first juice introduced to infants.
Nutmeg discovered a very easy Pear Muffin recipe and has now tried it a couple times. Nutmeg’s favorite recipes are those with less than 10 ingredients, allows for a bit of adaptation and just one bowl! Unfortunately, when the blog database crashed this recipe was lost. Nutmeg will be trying some different options and report back soon.
Oregano and his lovely wife hosted a great dinner party this week. For once, the Calgary weather cooperated and it was truly a perfect July evening. Hot Chili and the ski guy arrived just before Nutmeg and Ginger. The menu was outstanding, feel free to copy parts or all for your next party as long as you make sure to invite Nutmeg and credit Oregano.
Main: mixed peppers – grilled to perfection, lightly seasoned halibut on the grill, grilled portabello mushrooms
Side: cannellini beans, cooked in the pressure cooker (Oregano’s favorite cooking method) and spiced with oregano – served slightly chilled
Garnish: “signature” lemon marmalade
Desert: vanilla bean ice cream, ruby red grapefruit segments soaked in pink champagne and garnished with fresh mint
Beverages: red, white and pink ….in copious quantities
All around a fantastic evening; great company, great food and lots of laughs. However, Ginger would like to complain about his sluggish condition today.
Nutmeg would like thank Oregano for the secret marmalade recipe.
Have you ever had an interview, and after an hour they have tested your ability to answer probing questions like:
Describe a situation when you had to report bad news to a client (So sorry, too bad so sad…)
Why are you the right candidate for the job? (Don’t you know who I am?)
What are your weaknesses? (Like I am really going to tell you…)
Describe your greatest accomplishment and why it is significant (Getting paid)
Then out of left field they throw in the wild card question, you know the interview is almost over at this point. What fruit would you use to describe you and why? Nutmeg was able to answer that one without hesitation. Without a doubt, her answer is the mango, it grows in warm, frost-free climates, it has a unique flavor, very sweet when ripe and it is widely used in tropical and Asian cuisine.
There are many kinds of mangoes and the growing season varies around the globe. In May and June, the North American grocery stores are filled with produce from Mexico including the Champagne or Ataulfo variety. The Alphonso, which grows in India, is considered the global premium variety. The total world-wide production of mangoes is 33 million tons, India produces almost 50% at 13 million tons, followed by China then Mexico.
Mangoes are a great source of Vitamins A, C and E, although you should not eat the peel it contains urushiol, the same chemical as poison ivy. The best way to eat a mango is to cut out the juicy fruit and enjoy. Other options are of course smoothies, salsa, gelato, belininis etc.. One of Nutmeg’s absolute favourite recipies is actually green mangoes salad here is the recipe:
Ginger and Nutmeg had this salad many times in Vietnam, it is also considered a Thai salad. It really does not matter, it is a delicious summer salad. This salad is not hard to make but does require some chopping. A few notes: A bottle of Fish sauce will last a lifetime You can play with the level of "heat" to your taste You can use green papaya instead of mango Instead of chopped peanuts you can use cashews.
Ingredients
2 Green (not ripe) Mangoes, peeled and julienned
2 Small Carrots, julienned
1 Cup Bean Sprouts, washed
1 - 2 Teaspoons (to your taste) Hot Chilies, crushed
So Nutmeg has this friend, Mr. High Maintenance (or “the lighting guy”) who he claims that he does not like Cilantro. We have all thought for years that he is well; Mr. High Maintenance – you get the picture. So today on the step-mill at the gym Nutmeg was stunned to find out that apparently it is true!! There is a study that has been done to understand the link between DNA and dietary preferences.
You can read the full article in Maclean’s Magazine (May 17, 2010). The study has been co-authored by Dr. Oz (yes his real name). The field is called “nutrigenomics” which is the pursuit of identifying the right diet for your genes. The theory is that people may not process and digest food in the same way due to unique gene make-up. Apparently, via a simple mouth swab, they can determine what kind of diet you should be on.
In addition, a study has been done by Charles J Wysocki in Philadelphia specifically on the herb Cilantro and the findings revealed that some people who dislike it may be missing a genetic component. So there you have it, what Nutmeg has always suspected is true…Mr. High Maintenance is missing a gene!
About Ginger & Nutmeg
Ginger and Nutmeg is a Food and Travel blog for Active Foodies hooked on travelling. We love food, history and digging into cultural traditions. This is a blog with a bit of humour, informative travel information and some great recipes.
Perfectly Provence provides a vast online resource for all things Provence, France. Whether you are about to travel to Provence or currently live their as a local or ex pat, we have curated the region’s best experts to bring you everything you need to know. Perfectly Provence is all about great regional cuisine, France travel tips, local markets and things to do in Provence. Bon Voyage!
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